Here is another smoothie I want to make. I’ll have to leave out the oats, though. Last time I drank anything with malted oats, I broke out in hives, so pass.
This is the Banana Bread Smoothie, and it’s right up my alley!
Try it and tell me what you think.
I can’t find the video I watched a week ago that gave me this idea. In the video, they used chopped up steak, but I had leftover smoked ribs and chicken, so I chopped up both into a mix and used that instead.
I started by frying some chopped onions, and then I added the meat to heat all the way through. Near the end of that, I added some marble cheese shred, gave it a toss and then scooped it into naan bread I steamed to make them pliable.
I added some Poke sauce to the naan and took a bite. I was so good. It will be better when I make this again when I add some veg (I didn’t have any left at this point in the week), and following the traditional Philly Steak, I will add fried green peppers, some lettuce and tomato slices, and then top it all with melted Provolone (or Swiss) cheese and hit with some Kewpie mayo. I can’t wait.
I bought a container of price reduced strawberries when we were grocery shopping for bbq food. I gave them an eight min bath in 1/4 C white vinegar and enough water to just top the berries. After draining, I placed them on a clean tea towel to dry.
The former customer of ours that gave us blackberries from his backyard as I was making dinner to let me know he pick another huge yield that day. I dispatched the husband to grab another pint from the nice customer. When he got back, i set up the same vinegar and water bath for the blackberries. I rested them eight mins, drained them, and laid them out to air dry.
From there, I lined each plastic container with a bit of paper towel, and placed the berries back inside them before I found some room in the fridge to eat them this week.
It was a beautiful clear day yesterday, so I decided I needed to BBQ some food for the week. I thawed some back ribs I had in the freezer when I woke up, and while that was doing its thing, we headed out to buy some groceries for other items I was planning to smoke.
When we got back, the husband took off on the motorcycle (a rare luxury for him these days), while I fired up the charcoal. I prepped all the food as the fire heated up the coals. I slapped down some pepper cuts, potatoes, chicken breasts, and the ribs to get some colour on the top side before I rolled it over and shoved it over to the indirect side to slow smoke.
While this was happening, I got to enjoy a few hours out on the patio playing on the computer and drinking cold coffee. Ahhh… I was a happy camper. After the food was finished cooking, I brought it all in and get the table ready as the husband was walking in the door. The corn also got smoked but it was the last night I smoked a few mins on each side after microwaving them in their husks for 6 mins to speed everything up.
When the chicken was cool enough to handle, I cut all five breasts differently to target meals for the week. I sliced one and a half breasts into thin slices for the express of making my favourite sanny ever, the Chicken Club. 
The rest of the chicken got cut up into thicker chunks for a Caesar salad for one, and cubes to drop into a pot of hot Butter Chicken sauce tomorrow night for dinner. Yes!
After dinner, I got making up a few meal kits for our lunches the next day. When the corn was fully cold, I dropped a bit of salt over them as well as a small butter pat, so after the corn is heated with the meat, we could roll our corn sections in the salt + butter inside the dish. Worked like a charm.
And the potato in my kit got pierced in a lengthwise line as was as a cross line. I didn’t think it was enough, so I stabbed the rest of the potato top and then used the fork to push it all down to a smushed mash before topping it with some cucumber salad dressing and green onion chops like I did the night before (see above dinner plate).
All in all, I’m liking this bbq weekend stuff. I just wish the weather was more consistently night as opposed to one bbq day every three fricking weeks. Ugh,